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C 

EAT AND GROW 
FAT 


B. JOHNSTON 


A Handy and Efficient Guide to the Most Approved 
Methods of Restoring Flesh, Including Menus 
Potent and Palatable 


Price, $1.00 Net 


THE SHERWOOD COMPANY 

19 John St., New York 













4 


1 <f-f 


Copyright, 1917 

BY 

THE SHERWOOD COMPANY 



JAN 25 !9I7 

© Cl. A 4 5 5 2 8 6 

W. / ■ 


INTRODUCTION 

The purpose of taking food is to main¬ 
tain efficiency. Eating is pleasurable, but 
the art of life is to govern our pleasures 
intelligently, and not make them an end. 
Don’t eat more than you need to keep you 
in efficiency. The superfluous is never 
without danger. Most diseases come from 
clogging the system with waste. 

Right living begins in the intellect; don’t 
guess, don’t take food chances. The glooms 
of ill health stand around waiting to pounce 
on him that does not believe this. The re¬ 
lation between body and mind justifies us 
in assuming that no condition of the one 
exists without a corresponding condition 
in the other, and that no change takes place 
in the one without a similar change in the 
other. Those who try to improve their 
physical condition, should at the same time 


2 


EAT AND GROW FAT 


try to improve their mind. If the mind is 
in sub-conscious opposition to what they 
are trying to attain, the body will not prop¬ 
erly respond to effort, however long con¬ 
tinued. 

The person who builds merely to use his 
health in business or social dissipation is 
moving in a circle and even if he succeeds, 
gets nowhere. 

Purity of blood is contingent on good 
foods. It is not necessarily objectionable 
to eat between meals; the object of eating 
is to satisfy the hunger of the body and 
not for the purpose of gluttony. A simple 
diet is indispensable to sound health, while 
rich foods never serve a useful purpose. 
Long living people are those who were able 
to discriminate between different foods, 
and could tell which foods sustained the 
body, and which brought premature old 
age. The individual is not always respon¬ 
sible for overeating; frequently the in tel- 


EAT AND GROW FAT 


3 


lect is swayed in such a manner as to com¬ 
pel one’s appetite to demand more food. 
People who eat excessive quantities of 
bread at meals will be found to be great 
eaters. 

The Menus which appear in Eat and 
Grow Fat are those which good health 
builders have found to be efficient in build¬ 
ing for strength of body and mind, when 
partaken of in reasonable quantities at 
proper intervals and knowing from per¬ 
sonal experience the above contentions are 
true, they are respectfully submitted by 


THE PUBLISHER . 


/ 


Eat and Grow Fat 

We are addressing ourselves to those 
who, whether or not they are justified in 
the thought, feel that they are “too thin, ,, 
and therefore naturally desire to “lay on” 
more adipose tissue, if that be possible. 

Thinness, as is obvious, is far from be¬ 
ing as conspicuous as fatness; the slender 
take up fewer square inches in space; they 
can find a seat in subway or trolley, where 
the plump, the rotund, must stand, feel¬ 
ing a good deal in the way of themselves 
and others; they are not as likely to be 
the subject of jolly mirth and joke as are 
their larger brothers, or if so, they can 
conceal their deficiencies more easily. 
Clever tailors and dressmakers can puff 
and gather and pad, making broad shoul- 


J 


6 EAT AND GROW FAT 

ders and curving outlines to order, and 
physical exercises will often round out the 
framework, so that artificial padding is 
unnecessary. 

Nevertheless, to the honest soul these 
artificialities are abhorrent, and to him 
who knows himself to he ultra lean, lank, 
bony, or has memories of having been 
nicknamed “skinny” by the heartless 
companions of his boyhood, the knowledge 
is a cause of genuine anguish of spirit 
(out of proportion perhaps, to its relative 
importance), and he is prepared to go to 
any reasonable length to acquire a few ex¬ 
tra layers of fat. 

Somewhere in “David Harum” we hear 
him describing some people as being so 
“narrer” theologically, that seven of 
them could sit on a buggy-seat. It is prob¬ 
ably hopeless to attempt to broaden the 
minds of such, but if one’s physical “thin¬ 
ness” is not due to any organic or chronic 


EAT AND GROW FAT 


7 


disease; if the cause be not too deep-seated 
or constitutional, a little attention to diet, 
to what you select from your bill of fare, or 
rather, what you add to it, should make 
you fair and fat, whether you are advanc¬ 
ing toward, or receding from the magic 
age of forty. 

For many ages and among most primi¬ 
tive tribes (including those from whom we 
of today have gradually evolved), it was 
supposed that the eating of certain organs 
of an animal would transfer to the feaster 
the mental and moral qualities of which it 
was supposed to be the seat. If you ate 
of the heart of a lion it would make you 
brave as a lion, and the like. In this age 
of science we are sceptical of this early 
guess at cause and effect, but we do know 
that if you eat certain plant and animal 
food, physical changes are produced, vary¬ 
ing with the kind of food eaten, and if you 
wish to stock up in the line of fat, one way 


8 


EAT AND GROW FAT 


to accomplish what you desire is to eat of 
those substances which tend to produce 
fatty tissue. 

In order to know which foods to choose 
from Dame Nature’s bountiful table, that 
we may eat and grow fat, we must have 
knowledge of the food principles which 
compose the human body, and of the ele¬ 
ments of which they are made up and 
which also enter into the animal and vege¬ 
table foods that are to be found in the 
American markets. The United States 
government issues a bulletin which gives 
the chemical composition of food materi¬ 
als that grow in our country, and to these 
the maker of menus may add many from 
foreign climes. 

In studying the human body we find that 
it is composed of fourteen elements as fol¬ 
lows : 

Oxygen Phosphates Potassium 

Hydrogen Sulphur Magnesium 


* 


EAT AND GROW FAT 9 


Carbon Sodium Iron 

Nitrogen Chlorine Silicon 

Calcium Fluorine 

These elements are found in different 
people in varying proportions, and they 
differ in the same person at different 
times of the year, or under differing con¬ 
ditions. The possessor of beautiful au¬ 
burn hair has more iron in her blood than 
the brunette, and as we grow older the cal¬ 
cium, phosphate and other bone-making 
elements increase, so that, whereas the 
bones of a child are flexible and easily bent 
out of shape, those of the adult are brittle 
and break if accident occurs. 

We do not need to resort to chemical 
analysis to know that altho the Esquimaux 
and explorers in the arctic regions clothe 
themselves externally with the warmest of 
furs, Nature also clothes them with layers 
of fat beneath the skin, that protect from 
cold and act as fuel-producers, and also we 


10 EAT AND GROW FAT 


know that these inhabitants of the colder 
zones, revel in eating quantities of blub¬ 
ber, fat and tallow which would cause the 
stomach of the dweller in warmer climes 
to set up an active rebellion, but which 
are essential to the well-being of the far 
northern natives. 

Almost instinctively the person of nor¬ 
mal, wholesome taste, and healthy appe¬ 
tite, knows what to eat and what to refuse. 
In summer he declines the fatty foods 
which he no longer needs and no longer rel¬ 
ishes, yet which tasted so good during the 
winter. If we do not tamper with, or dis¬ 
obey the simple rules of Nature, she is 
usually to be trusted as to the dictates of 
taste. 

A lady who was never troubled with in¬ 
digestion because she thus always fol¬ 
lowed the leadings of a natural, unspoiled 
taste, seldom ate meat, altho the family 
was not vegetarian and meat was always 


EAT AND GROW FAT 11 


on the dinner bill of fare. A fall seriously 
injured her so that for many months the 
cells of nerves, muscles and blood-vessels 
were busy repairing and knitting together 
the broken tissues. During all this peri¬ 
od of repair and recuperation, the body 
craved meat, and she enjoyed eating it. 
But when once the body was in fairly nor¬ 
mal condition, the desire for meat left her, 
and she resumed the former diet of vege¬ 
tarian fare, with occasional servings of 
chicken or beef, keeping always as before, 
free from ailments of the digestive organs. 

Unfortunately, all of us do not inherit 
such simple, unspoiled appetites, or if we 
do, indulgent parents, unwise nurses, or 
our own wilfulness or ignorance, in eating 
too much of what injures or too little of 
what is wholesome, results in causing all 
kinds of internal disorders and in so de¬ 
praving our tastes, that we can no longer 
depend upon the sentinel Taste, who is set 


12 EAT AND GROW FAT 


up as a guard inside the portcullis of the 
teeth, and so he sometimes lets an enemy 
slip by that will start a revolution in some 
part of the alimentary canal, making it 
seem as large to its possessor as that of 
Panama. 

It is now that we must call to our aid 
the science of chemistry and its allies to 
learn of the make-up of our bodily frames, 
that we may combine in our menus the 
foods whose elements will supply in the 
right proportions the physical needs of the 
body. 

We are all familiar with the old triple 
query and reply: 

“What is mind? No matter. 

“What is matter? Never mind. 

“What is thought? That is immate¬ 
rial.” 

Rut perhaps we do not always recall 
that altho thought may be immaterial, 
nevertheless every thought, every emotion, 


EAT AND GROW FAT 13 


causes wear and tear in the physical, ma¬ 
terial body, and the person who is employ¬ 
ing his mind with intensity, in constructive 
thought or in destructive worrying, is 
likely to be using up more energy and 
nervous vitality than is the man who is us¬ 
ing the hoe. 

How can we make good the continual 
wearing out of tissue, of muscle, bone, 
nerve-force, nerve-tissue, blood, which is 
contingent upon each movement, every 
mood! Simply by taking into the body 
the materials which supply the necessary 
food principles which are as follows, the 
body being composed of organic and in¬ 
organic substances: 

Organic. 

These serve as fuel and furnish energy 
in form of muscular strength and heat: 

Proteins, such as white of egg, curd 
of cheese, gluten of wheat, lean meat, etc., 
form tissue, muscle, tendons. 


14 EAT AND GROW FAT 


Fats, such as fatty meat, oils, butter, 
oils of nuts, cotton, corn, etc., form fatty 
tissue. 

Carbo-Hydrates: sugar, starch, etc., 
sometimes called work foods, changed 
into fats. 

Inorganic or Mineral Matter. 

Water, the carrying medium. 

Salts, phosphates of lime, soda, pot¬ 
ash, etc., aid in making bone and in diges¬ 
tion. 

In looking over this table it will be read¬ 
ily understood that the body of the too- 
lean is deficient in the fatty principles and 
in those which through the processes of di¬ 
gestion and assimilation are formed into 
fats. Therefore, to build up the adipose 
tissue, such foods must be taken as will 
make fat sufficient for conversion into fuel 
and energy, and for giving a little surplus 
for cushioning the too-prominent bony 
structure. In addition to this, he must 


EAT AND GROW FAT 15 


take physical exercises which will expand 
the chest, and which will develop the 
mnscles by attracting to them the blood, 
laden with muscle-enriching food. 

The lean who longs for plumpness, has a 
much wider range from which to choose, 
than has the victim of embonpoint, who 
would be leaner, but he must plan his diet 
with care, as the starchy foods that make 
for fat are likely to be constipating, and 
hence dishes that are laxative must accom¬ 
pany those that are fat-producing, in order 
to keep a proper balance. 

We have planned menu suggestions for 
two dinners, two luncheons and two 
breakfasts for each month. These may be 
varied as the different weeks bring new 
foods into the markets. Fish in season 
may be substituted for meats. But salads 
with plenty of oil, should he served with 
each dinner, and fruits should accompany 
the breakfasts. 


16 EAT AND GROW FAT 


Among the fish especially rich in fats 
are butterfish, catfish, eels, halibut, her¬ 
ring, lamprey, mackerel, white perch, pom- 
pano, porgy, salmon, shad, lake trout, tur¬ 
bot, whitefish, sardines (canned), canned 
tunny. 

Coffee or cocoa may be taken with real 
cream which has more of the fats than the 
evaporated or condensed modifications. 
Use plenty of cream also on your cere¬ 
als. Milk may be taken as a beverage 
also, and many people who think that milk 
always will disagree with them, will find 
that they can take it with no ill effects if 
they drink it as slowly as an infant suckles, 
for milk is mostly digested in the mouth, 
and should be well mixed with the fluids 
composing the saliva. 

Starchy foods should also be chewed 
very thoroughly, as they are in part di¬ 
gested in the mouth, and if teeth and 
tongue are allowed to shirk, too much is 


EAT AND GROW FAT 


17 


left for the other members of the digestive 
system to do, and indigestion is likely to 
follow. Therefore chew well every parti¬ 
cle. 

The mere thought of taking a spoonful 
of butter or of olive oil is nauseating; but 
an equal quantity can be eaten with pleas¬ 
ure and no bad results, if it be spread 
out upon bread or mixed with other in¬ 
gredients in a salad or other dish, so that 
being very finely divided it can be carried 
down the aesophagus, and through the 
stomach to the duodenum, where the fats 
and oils are mostly digested. 

Among fat-producing foods we find the 
various kinds of cheeses, cereals and their 
products, wheat, rice, barley, oatmeal, corn, 
popcorn, hominy, cornmeal, rye, buck¬ 
wheat, macaroni. Then there are the le¬ 
gumes, peas, beans, lentils, also rich in 
proteids; and other vegetables are pota¬ 
toes, sweet potatoes, and the like. The 


18 EAT AND GROW FAT 


cream and sugar taken with many fruits 
make them rich in carbo-hydrates, if not 
so in themselves. Nuts also should be 
eaten by those who would fain be fat. 
They, too, must be well masticated. 

A diet in which the above form an inte¬ 
gral part must be balanced by the eating 
of fruits and vegetables which are laxative, 
such as prunes, figs, baked apples, grapes, 
oranges, peaches, pears, stewed fruits, at 
breakfast, and cabbage, cauliflower, beets, 
turnips, green peas, lettuce, onions, and 
corn. Butter, cream, bacon, and coarse 
bread also have the same effect. Tea and 
cocoa on the other hand are stringent for 
many people. 

It is to be noted that strawberries and 
potatoes should not be served at the same 
meal, as both are ultra strong in potash, 
and therefore withdraw the salts from the 
body. Rice has very little potash and ac¬ 
cordingly in cooking requires little salt 


EAT AND GROW FAT 19 


People who eat vegetables require more 
salt than those whose diet consists of both 
meat and vegetables. 

In the companion booklet, “Eat and 
Grow Slender,” we recommended deep 
and frequent breathing for those desiring 
to reduce their flesh. And now, regard¬ 
less of the ancient fable about the man 
who blew hot and cold with the same 
breath, we advise this practise for those 
desiring to increase their size. Deep in¬ 
spirations do result in the burning up of 
superfluous fats, but they also serve to 
expand the chest and so increase the size. 
Physical exercises also will increase the 
muscular development, and should be 
taken with a view to laying on more flesh. 
Such also regulate the digestion and ab¬ 
sorption and elimination and proper ap¬ 
portionment where needed, of the various 
food principles as they are digested. 

Soups are fattening and hence may be 


20 EAT AND GROW FAT 


indulged in by those who like them, and are 
an excellent introduction to luncheon or 
dinner. 

About six glassfuls of water a day 
should be taken. 

Those of the lean fraternity who 
have a sweet tooth are fortunate (espe¬ 
cially if they have a fat purse), for sugar 
and candy should form part of their diet. 

Dr. Holbrook tells us that very thin 
people are more likely to be nervous than 
fat ones, and hence the advisability of 
their adding fat-producing foods to their 
diet. “Hard brain work uses up a great 
amount of force, and this is largely sup¬ 
plied by the consumption of fats, starch, 
and sugar. A well-known English lawyer 
always takes a meal of some easily di¬ 
gested fatty food before making a great in¬ 
tellectual effort, and an English physician 
has found that in his intellectual work he 
is best sustained by considerable of the 
same material.” 


EAT AND GROW FAT 21 


Each person must decide after experi¬ 
ence, just how much of the sweet he can 
take, and in what form. It is said that 
those who wish to overcome the desire 
for drink and tobacco are helped by tak¬ 
ing candy and sugar. 

A doctor was once making a study of 
food and its effects upon the human sys¬ 
tem, and made some experiments with the 
children in an orphan asylum. His inves¬ 
tigations led him to the delightful conclu¬ 
sion that nervous, high-strung children 
should be given two lumps of sugar after 
each meal. This would of course, depend 
upon what the other parts of the menu 
were composed of. 

Many business people find that they do 
better work after a light luncheon of soup, 
bread and butter and fruit, or in summer, 
rice and fruit, shredded wheat biscuit and 
cream, baked apple and the like. Such a 
light repast may leave one in the mid- 


22 EAT AND GROW FAT 


afternoon with a feeling of vacancy. It’s 
a long stretch between twelve-thirty or one 
o’clock and six-thirty or seven. On the 
Continent or in England, the afternoon 
coffee or tea, at home or in the office, tea¬ 
room, or cafe, give opportunity for a few 
moments’ relaxation from the high pres¬ 
sure of business intensity. It probably 
makes for more efficient work during the 
remaining hours of the business day. 

The writer found by experience that a 
few zuzus or ginger-snaps, taken during 
the afternoon when seated at the desk, 
satisfied this all-gone feeling, and also 
even in the hottest weather did away with 
any thirst. 

Our breakfast menus are rather elabo¬ 
rate, and common-sense must be exercised 
in eating thereof. Americans are accused 
of eating too much in general and too many 
hot breads, rolls and the like, in particu¬ 
lar. Be sure to chew well bread and ce- 


EAT AND GROW FAT 23 


reals so that they do not descend to the 
stomach in a pasty lump, which its juices 
cannot handle. If the finer cereals are 
served, a tablespoonful or so of uncooked 
bran would be helpful in digestion. 

Olives and salted almonds or peanuts 
are appetizing accompaniments to lunch¬ 
eon or dinner, as is celery also, altho the 
latter is poor in fats but useful otherwise. 

Those inclined to vegetarianism will 
find eggplant or fried oysters, or toma¬ 
toes, an agreeable substitute for steak, in 
warm weather, altho the former do not by 
any means supply the same food princi¬ 
ples. Therefore, macaroni and cheese, or 
peas or beans, with gluten bread and but¬ 
ter, should make up the deficiencies. 

The economical housewife can save gas 
often by so planning her meals that when 
pudding requires baking, one vegetable or 
meat dish is cooked at the same time. 

Among soups especially good for those 


24 


EAT AND GROW FAT 


wishing to add to their avoirdupois are 
those made of starchy ingredients, such as 
potatoes, dried beans, peas and the like, as 
well as those containing noodles, macaroni, 
vermicelli, and rice. 

Digestion is helped or hindered by the 
spirit in which we come to a meal and 
apropos of soups in this connection, a story 
is told of a stenographer, who came to her 
boarding-house table greatly fatigued af¬ 
ter a hard day’s work. “Oh!”-she ex¬ 
claimed as the soup was placed before 
her, “that typewriting is getting on my 
brain. I have seen nothing but the letters 
of the machine all day long, and now I see 
the alphabet in my soup.” Great was her 
relief when she discovered that the letters 
were real, made of paste, and not a fig¬ 
ment of the imagination; and the digestion 
of her meal was the more readily accom¬ 
plished in proportion to her ease and 
cheerfulness of mind. 


EAT AND GROW FAT 25 

This consideration leads ns to empha¬ 
size the importance, if thinking of chang¬ 
ing one’s accustomed rule of diet, of not 
entering blindly into any decided modifica¬ 
tion of habits. Be sure that no good regu¬ 
lar hygienic habits are interfered with by 
the adoption of so much starchy food into 
one’s bill of fare. The menus given have 
been planned to include articles that will 
counterbalance any possibly bad effect, but 
if meagreness is occasioned by marasmus, 
consumption, or inability to digest food for 
any reason, the advice of a specialist may 
be needed. Those inclined to constipation 
should avoid salt or smoked fish or meat, 
peas, beans, pickles, pastry, tea, alcoholic 
drinks and cheese, but fresh vegetables 
and plenty of salad oil, spinach and dande¬ 
lion greens are both inviting and useful. 

Salads are an important part of a meal. 
The mere appearance, when attractively 
served, awakens appetite. The lettuce and 


26 EAT AND GROW FAT 


greens are cooling for the blood, and act as 
purifiers also, and the salts stimulate the 
digestive fluids. Pieces of bread dipped in 
salted olive oil, are delicious. 

As said above, those who lean toward 
leanness are inclined to be nervous, and 
have hypochondriacal tendencies. They 
need outside exercise and sunshine, as well 
as the sunny atmosphere, indoors, con¬ 
tributed by cheerful, optimistic, friendly 
companions that they may laugh and grow 
fat. 

A volume of this kind is not supposed to 
be a cure-all for chronic or organic dis¬ 
eases. If liver, heart, stomach, nerves, 
lungs, blood, are disordered, the menus 
must not be followed blindly. Common 
sense is an important adjunct to any com¬ 
bination of foods. No meal must be eaten 
to repletion. It is a good rule to leave the 
table feeling as if a little more could have 
been taken. This sensation is only tern- 


EAT AND GROW FAT 27 


porary, and soon disappears as the food is 
digested. 

We cannot all be Venuses or Apollos, 
bnt by experiment we can learn what foods 
are injurious and what can be eaten with 
impunity, and so can in a measure upbuild 
or reduce flesh as we will. By following 
the known rules of diet and exercise we 
can round out our figures or decrease their 
size, can clarify muddy complexions, and 
brighten our eyes without recourse to the 
belladonna that made brilliant the eyes of 
the Spanish ladies. It is natural and 
praiseworthy to wish to bring our bodies 
to as near perfection as is possible, both 
that we may add to the pleasure and hap¬ 
piness of others as well as of ourselves, 
and make much more beautiful an already 
beautiful world. Proper diet not only im¬ 
proves the personal appearance and in¬ 
creases efficiency, but it makes in every 
way more worthy the temple of the living 
God. 

Choose wisely, chew well, eat and grow 
plump. 



Breakfast Menus 








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BREAKFAST MENUS 

SPRING MONTHS 

(March) 

1 

Oranges 

Oatmeal 

Bacon and eggs 
Baked potatoes 
Cornbread 

2 

Indian meal 
Grapefruit 
Eggs on toast 
Potato balls 

(April) 

1 

Rhubarb, stewed 
Boiled hominy 
Salt mackerel 
Stewed potatoes 
Graham gems 

31 


82 EAT AND GROW FAT 


2 

Oranges or stewed 
prunes 
Farina 

Scallops or herring 
Potatoes baked 
Popovers 

(May) 

1 

Strawberries 
Shredded wheat 
biscuit 

Liver and bacon 
Rice balls 
Pancakes with sirup 

2 

Rhubarb, stewed 
Corn meal mush 
Smoked beef, 
creamed 
Fried potatoes 
Bran muffins 


BREAKFAST MENUS 


33 


SUMMER MONTHS 

(June) 

1 

Strawberries 
Cream of wheat 
Creamed codfish on 
toast 
Rice balls 

2 

Rhubarb,, stewed 

Cornflakes 

Bacon 

Fried cold hominy 
Toast 

(July) 

1 

Raspberries and 
currants 
Pettijohn 
Boiled eggs 
Fried potatoes 
(raw) 

Muffins 


34 EAT AND GROW FAT 

2 

Blackberries 
Wheatena 
Corn fritters 
Sirup 

Creamed potatoes 

(August) 

1 

Cantaloupe 
Malted breakfast 
food 

Kippered herring, 
with or without 
poached egg 
French fried pota¬ 
toes 

Bran muffins 
2 

Black caps 
Farina 

French toast with 
sirup 
Bacon 


BREAKFAST MENUS 


FALL MONTHS 

(September) 

1 

Peaches 

Force 

Broiled ham 
Creamed toast 

2 . 

Plums, stewed or 
fresh 
Wheatena 
Hamburg steak on 
toast 

Lyonnaise potatoes 

(October) 

1 

Pears 

Cornmeal mush 
Bacon 

Fried sweet pota¬ 
toes 

Pancakes or waffles 


36 


EAT AND GROW FAT 


2 

Grapes 

Cream of Wheat 
Codfish balls 
Baked potatoes 
Popovers 


(November) 

1 

Prunes 

Oatmeal 

Sausage 

Waffles 

Sweet potatoes 
baked 

2 

Apple sauce 
Pettijohn 
Ham and eggs 
Cornbread 


BREAKFAST MENUS 


37 


WINTER MONTHS 

(December) 

1 

Hominy 
Grapefruit 
Baked beans 
Boston brown bread 

2 

Baked apple 
Oatmeal 
Bacon 
Rice balls 
Toasted muffins 

(January) 

1 

Oranges 

Malted breakfast 
food 

Corned beef hash 
with or without 
poached egg 
Creamed toast 


EAT AND GROW FAT 

2 

Stewed figs 
Cream of wheat 
Philadelphia 
scrapple 

Buckwheat cakes 


(February) 

1 

Prunes 

Oatmeal 

Omelet 

Saratoga chips 
Corn meal muffins 

2 

Baked apples 
Fresh halibut or 
herring 

Creamed potatoes 
Bran gems 


LUNCHEON MENUS 


39 


SPRING MONTHS 
LUNCHEON MENUS 

(March) 

1 

Minced lamb on 
toast 

Stewed potatoes 

Water cress 

Orange soufflee and 
sponge cake 

2 

Oyster soup 

Brown bread and 
cream cbeese 

Baked apples and 
cream 

(April) 

1 

Mutton broth with 
barley 

Salad of olives and 
celery 

Rice croquettes with 
sirup 


40 EAT AND GROW FAT 


2 

Creamed fowl 
Potato balls 
Beet salad 
Oranges and 
bananas or 
Bananas and cream 

(May) 

1 

Cold beef with borse 
radish 

Potato farcie 
Russian salad 
Fruit blanc mange 

2 

Pried cornmeal 
musb or cold fa¬ 
rina 

Smoked beef, 
frizzled 

Asparagus salad 
Strawberry short¬ 
cake 


LUNCHEON MENUS 


41 


SUMMER MONTHS 

(June) 

1 

Toasted cornflakes 
or shredded 
wheat with cream 
Potato salad 
Bread and peanut 
butter 

Raspberries and 
currants 
2 

Paris eggs 
Steamed brown 
bread (Boston) 
Macedoine salad 
Rhubarb mold 

(July) 

1 

Chicken salad 
French peas 
Cucumbers dipped 
in salt 

Huckleberry pie 


EAT AND GROW FAT 


2 

Baked canned sal¬ 
mon 

Fried potatoes 
String bean salad 

Cnrrant float 


(August) 

1 

Bacon 

Corn fritters 
Spanish salad 
Cherry cake 


2 

Chipped beef, sliced 
Creamed toast 
Cucumber and 
radish salad 
Snow pudding 


LUNCHEON MENUS 


43 


AUTUMN MONTHS 

(September) 

1 

Curried cold duck 
Apple sauce 
Mashed potatoes 
Brussels sprouts 
Blackberry pie 

2 

Beef loaf 
Stewed tomatoes 
Boiled rice with 
butter 

Peaches and cream 
(October) 

1 

Broiled soft-shell 
crabs 

Mushrooms au 
gratin 

Celery and apple 
salad 

Tapioca pudding 


44 


EAT AND GROW FAT 


2 

Sweetbreads with 
oysters 

Cauliflower salad 
Macaroni pudding 


(November) 

1 

Sardine canape or 
Finnan haddie 
Vendome salad 
Rice, sugar and cin¬ 
namon 

2 

Cold turkey, 
creamed, or 
croquettes 
Currant jelly 
Potato balls 
Apple dumplings 


LUNCHEON MENUS 


45 


WINTEK MONTHS 

(December) 

1 

Cold goose 
Onions, baked or 
creamed 
Winter salad 
Currant jelly 
Bread-crumb dress¬ 
ing, baked 
Apple fritters 
2 

Kippered herring 
Egg salad 
Baked tomatoes 
Canned fruit and 
cake 

(January) 

1 

Frankfurters 
Creamed spaghetti 
Potato salad 
Large pancakes 
with jelly or cin¬ 
namon 


EAT AND GROW FAT 


2 

Cold pork and beans 
Boston Brown bread 
Staffed beet salad or 
Slaw, cold or hot 
Caramel custard 


(February) 

1 

Shad roe croquettes 
Duchess potatoes 
Cottage cheese salad 
Ambrosia 

2 

‘ ‘ Bubble and 
squeak” 

Sweet potatoes, 
baked 

Lettuce salad 
Bananas and lemon 
juice 


EAT AND GROW FAT 47 


DINNER MENUS 


SPRING MONTHS 

(March) 

1 

Oysters on half 
shell 

Rice puree 
Roast lamb 
Green peas 
Browned potatoes 
Cold slaw 
Cottage pudding 

2 

Celery soup 
Beefsteak pie 
Spinach 

Plain boiled pota¬ 
toes with parsley 
butter 

Baked custard pud¬ 
ding 


EAT AND GROW FAT 


(April) 

1 

Vermicelli soup 
Boiled leg mutton 
with caper sauce 
Boiled rice or hom¬ 
iny 

Fried parsnips 
Tomato aspic 
Lady finger cus¬ 
tard 


2 

Bouillon 
Roast fowl 
Onions 

Mashed potatoes 
Cheese salad 
Tapioca cream 


DINNER MENUS 


49 


(May) 

1 

Tomato bisque 
Roast beef and 
Yorkshire pudding 
Asparagus tips 

Potatoes, mashed 
and browned in 
oven 

Rhubarb pie 
2 

Potato puree 
Veal potpie 
Potatoes, fried 
String beans 
Lettuce hearts 
Batter pudding 


50 EAT AND GROW FAT 


SUMMER MONTHS 

(June) 

1 

Vegetable soup 
Beefsteak 

Asparagus on toast 
Potatoes Parisian 
Cucumber salad 
Raisin rice 

2 

Mock turtle soup 
Spanish mackerel* 
Macaroni and 
cheese 

Stewed tomatoes 
Cucumber and 
onion salad 
Cherry pudding or 
strawberry short 
cake 


DINNER MENUS 


51 


(July) 

1 

Clams on half shell 
Pea soup 
Broiled chicken, 
currant jelly 
Cauliflower 
Macedoine salad 
Gelatine pudding or 
Rennet pudding 
(junket) 

2 

Asparagus soup 
French chops 
Peas 

Scalloped potatoes 
Sliced tomatoes 
Bimetallic pudding 


EAT AND GROW FAT 


(August) 

1 

Celery soup 

Roast beef 

Green corn 

Cucumber and 
green pepper 
salad 

Potatoes in jackets 
Peach soufflee 

2 

Mutton broth 
Fried eggplant 
String beans 
Creamed potatoes 
Egg salad 
Queen of puddings 


DINNER MENUS 


53 


AUTUMN MONTHS 

, (September) 

1 

Clear soup 
Roast duck 
Fried apples or 
sauce 

Quirled potatoes 
Corn or squash 
Cucumber salad 
Charlotte Russe 

2 

Corn soup 
Baked salmon or 
croquettes 
Lima beans 
Potato balls 
Tomatoes, sliced, 
with mayonnaise 
Caramel custard 


54 EAT AND GROW FAT 


(October) 

1 

Beef soup 
Oysters, pie or scal¬ 
loped 

Farcied tomatoes 
Fried potatoes 
Nut, apple and cel¬ 
ery salad 
Lemon custard 

2 

Oyster stew 
Mock bare 
Spinach 
Baked potato 
Spanish salad 
Apple tapioca pud¬ 
ding 


DINNER MENUS 


55 


(November) 

1 

Potato puree 
Pork chops or spare 
ribs 

Apple sauce 
Sweet potatoes, 
baked 

Baked tomatoes 
Grapefruit salad 
Spanish cream 
pudding 

2 

Onion soup 
Roast turkey, cran¬ 
berry sauce 
Turnips, succotash 
Mashed potato 
Cream cheese with 
celery salad 
Mince pie or pump¬ 
kin 


56 


EAT AND GROW FAT 


WINTER MONTHS 

(December) 

1 

Puree of rice 
Roast goose 
Mashed potatoes 
Brussels sprouts 
Salad, apple, cel¬ 
ery, olives 
Prune pudding 

2 

Clam chowder 
Veal cutlets or 
roast 

Stewed tomatoes 
Baked bananas 
Salad, white grapes 
and nuts 

Macaroon custard 


DINNER MENUS 


57 


(J anuary) 

1 

Tomato bisque 
Pork and beans 
Spinach 

Creamed potatoes 

Cress or lettuce 
salad 

Fig pudding 

2 

Cauliflower soup 
Chicken pie 
Fried parsnips 
Potato balls 
Winter salad 
Brown Betty 


58 


EAT AND GROW FAT 


(February) 

1 

Medley soup 
Filet of beef 
Baked squash 
Macaroni 
Orange salad 
Washington pie 


2 

Puree of spinach 

Boiled dinner 
Corned beef 
Potatoes 
Carrots 
Turnips 
Beet^ 

Cabbage 

Coffee blanc mange 


Recipes 




RECIPES 


61 


CRACKER SOUP 

In an emergency, if ont of soup mate¬ 
rials, a nourishing and tasty soup can be 
made by beating a quart of milk, adding 
to it a quantity of oyster crackers, with 
salt, pepper and butter, and perhaps a lit¬ 
tle celery salt, and serving, without tell¬ 
ing the family that it is a makeshift, until 
after the meal. They will find it very 
good. 

MEDLEY SOUP 

Save from the platter the small un¬ 
carved pieces of meat of any kind, and 
stew slowly for an hour or so, adding any 
left-over vegetables, or cereals from break¬ 
fast. Strain, and season, with celery one 
day, curry another, and a little onion at 
another time. If soup is ever too thin it 
can be thickened to taste with a little 
Wheatena, Cream of Wheat and the like, 
or with a little tapioca. Flour wet with 


62 EAT AND GROW FAT 


a little water, adds smoothness and body. 
Kitchen bouquet gives color and flavor to 
an otherwise characterless-looking soup. 
Noodles, alphabet soup, and macaroni 
also give opportunity for variety. 

BARLEY SOUP WITHOUT MEAT 
iy 2 cups barley, % cup stale bread 
crumbs, 1 rounding tablespoon butter, 
chopped parsley, salt to taste. Wash and 
steep the barley for twelve hours in half 
a pint of water, to which has been added 
a piece of soda the size of a pea. Pour off 
any water remaining, add the; bread 
crumbs, three quarts of boiling water, and 
salt. Boil slowly for three or four hours, 
and add the butter and parsley about half 
an hour before serving. Turn it into to¬ 
mato and barley soup by adding a pint of 
tomatoes and four potatoes. 

VEAL AND SAGO SOUP 
Cover 2% pounds finely-choppexl veal 


RECIPES 


63 


with 3 quarts of cold water, and cook 
gently two hours. Strain and re-heat, 
meanwhile soaking % pound of sago in 
warm water, enough to cover. Stir into 
broth and cook y 2 hour longer. Pour 1 
pint of hot milk slowly on to the yolks of 
four eggs, well beaten, and add to the 
soup. Season with salt and pepper. This 
is almost hearty enough for a meal in it¬ 
self ; certainly for a home luncheon. 

CAULIFLOWER SOUP 
Take a large, firm head, pick apart and 
leave in cold water for a half hour. Then 
simmer half an hour in a quart of boiling 
salted water. Skim all out, add pint of 
milk to the water, a bay leaf, and grating 
of onion. Thicken with two tablespoons 
each of butter and flour. Then return the 
flowerets, and serve. 

CANNED CORN SOUP 
Cook a small minced onion in 1 table- 


64 


EAT AND GROW FAT 


spoon butter for 10 minutes. Add 1 table¬ 
spoon flour, stirring, and then 1 pint of 
milk, gradually. In chopping-bowl chop 
very finely a can of corn, add to soup, heat 
and serve. If canned corn is left over 
from dinner before, it may be heated up in 
thickened milk, and run through soup 
strainer, butter and flour, a little onion, or 
celery salt being added for flavoring. Any 
other left-over vegetables, such as a few 
boiled onions, peas and the like, may be 
turned into luncheon onion, pea, or bean 
soup in the same way. 

BAKED CANNED SALMON 
Free salmon from bones after pouring 
oft liquid. Sprinkle freely with cracker 
crumbs, salt and pepper to taste, cover 
with milk, add 1 y 2 teaspoons of butter and 
bake half an hour. In place of crackers, 
a tablespoon or so of flour may be stirred 
in before adding milk. This makes a good 
lunch or supper dish. 


RECIPES 


65 


SHAD ROE CROQUETTES 
Boil 2 shad roe 15 minutes in salted wa¬ 
ter. Drain and mash. Put y 2 pint cream 
in double boiler, add 2 tablespoons corn¬ 
starch, blended with 2 of butter, a pinch 
of cayenne, y 2 teaspoon salt, juice of half 
a lemon, a grating of nutmeg, and the roe. 
Just let boil up. Pour into a flat dish to 
cool. Form into shapes and fry. 

SARDINE CANAPE 
Reserve two or three sardines for fil¬ 
lets. Take those remaining, free them 
from bones and oil, and mash, adding a ta¬ 
blespoon of butter, and y 2 saltspoon of 
cayenne. Spread on the canapes, and then 
lay the other sardines on top, dressing 
with lemon juice. The canapes are made 
by taking slices of bread cut into pieces 
measuring 3 inches by 1 or V/ 2 and toasting 
them. Canapes are served as a relish, 
and if at dinner should be put on either 
just before or just after the soup. 


66 EAT AND GROW FAT 


SWEETBREADS AND OYSTERS 
Boil sweetbreads tender (5 or 10 min¬ 
utes). Season with salt and pepper, add 
a half cup of cream, tablespoon of butter, 
yolks of two eggs, and thicken with a ta¬ 
blespoon of flour made smooth with a little 
water. Line the bottom and sides of a 
deep dish with rich pie paste, put in the 
bottom oysters equal in quantity to the 
sweetbreads, and fill up with the gravy. 
Cover with the crust and bake until brown. 
BUBBLE AND SQUEAK. 

Put two tablespoons of butter in pan, 
adding thin slices of cold corned beef, cold 
boiled cabbage, chopped fine, 1 tablespoon 
chopped cucumber pickle, a little chopped 
onion, and % teaspoon of mustard. Cover 
well and when cooking actively, set on 
simmerer (if using a gas stove) or on back 
of range (if a coal fire), for about ten 
minutes. If cooked too long is likely to 
dry out. 


RECIPES 


67 


CURRIED COLD CHICKEN AND 
DUCK 

Remove from cold chicken or duck the 
pieces of lean meat, heat in a combination 
of milk and water sufficient to cover; 
thicken with flour made smooth in a little 
cold water, add a little butter and a half 
teaspoonful of curry powder to a cup of 
meat. Curry powders differ in strength, 
so that it may be necessary to add more. 
If the quantity of left-over meat is scant 
it may be eked out by serving with curried 
rice or baking powder biscuit, split, and 
placed in bottom of dish in which the 
chicken is put. Cover well with gravy. 

FALSCHE HASE (MOCK HARE) 

Chop together % pound of pork and 
1 y 2 pounds beef, finely. Fry a little 
chopped onion in butter, added to it 
chopped parsley, pepper, salt, nutmeg, 
grated lemon peel, and mix this with the 


68 EAT AND GROW FAT 


meat. Add 3 eggs, 3 tablespoons bread 
crumbs, 3 tablespoons milk, and stir all to¬ 
gether ; roll in oval shape in bread crumbs, 
and place in buttered dripping-pan, con¬ 
taining melted butter and broth or water 
sufficient to cook well in oven. Place 3 
slices of lemon on top. Bake about an 
hour, basting frequently. Take out, re¬ 
move the slices of lemon, and make a gravy 
from the sauce, thickening with a little 
flour moistened in water. 

YORKSHIRE PUDDING AND 
SAUSAGES 

Make the batter for a Yorkshire pud¬ 
ding, and pour it over half a dozen sau¬ 
sages, placed side by side. Bake half an 
hour or so. Very good on a cold winter’s 
morning. 

SAUSAGES AND RICE 

Cook some plain boiled rice; fry or bake 
sausages, and serve on the same platter. 


RECIPES 

PHILADELPHIA SCRAPPLE 


69 


This famous Philadelphia dish can he 
bought at the butcher’s or is made at 
home by taking bits of left-over fowl, or 
other kinds of cold meat, cutting up to¬ 
gether small, and putting in a frying-pan 
with water to cover. Season well, and 
when it boils stir in cornmeal carefully, 
in the same proportions as when making 
breakfast mush. Cook about half an hour, 
pour into a dish to mold, and when cold, 
cut off in slices and fry for breakfast. 
Meat should be cut very small or put 
through chopper. 

COLD MEAT AND RICE 

Boil some rice plain, and place part of 
it in a baking dish. Put in the middle bits 
of cold meat, with a rich, thick sauce (milk 
creamed with butter and flour, or a meat 
gravy), place the remainder of the rice on 


70 EAT AND GROW FAT 


top, well moistened with milk, and brown 
in the oven. 

PORK AND PARSNIP STEW 

Boil an hour or more, a pound of salt 
pork, sliced. Scrape several parsnips, and 
quarter lengthwise; boil half an hour with 
the pork, and then add a few potatoes and 
cook till the latter are done. 

HAM PATTIES 

Chop cold ham up finely and add twice 
the quantity of bread crumbs. Season with 
pepper, salt and sage; moisten with gravy, 
milk or melted butter, and beaten egg. 
Form into cakes and fry. 

PORK AND STRING BEANS 

String the beans and slice lengthwise, 
very thin. Cut into dice a large slice of 
salt pork (to each quart of beans), fry 
crisply, add y 2 cup hot water, and then 


RECIPES 


71 


the beans. Start cooking over the direct 
heat, set back, add salt, pepper, y 2 tea¬ 
spoon of sugar, and simmer y 2 hour. Add 
y 2 teaspoon flour mixed with two table¬ 
spoons vinegar and cook ten minutes 
longer. 

MACARONI AND MUTTON 

Cut cold mutton or fresh, into slices or 
small pieces, add macaroni according to 
quantity wanted, a tablespoon vinegar, salt 
and pepper, and a little water. Cook gently 
for an hour or an hour and a half, in a 
saucepan with the lid on. A teaspoon or 
more of curry may be added, or a little 
nutmeg may be used for flavoring. 

PARISIAN POTATOES 

With a potato scoop cut raw pared po¬ 
tatoes into balls. Boil in salted water or 
steam until tender. Drain, laying them on 
a towel for a moment to dry. Then brown 


72 EAT AND GROW FAT 


in hot Criseo or lard. This is best done 
with a frying basket. It takes only a short 
time. Upon taking out, sprinkle with a 
little salt. Serve on the platter on which 
you dish broiled beefsteak. 

FARCIED POTATOES 

This requires long, good-sized potatoes. 
Wash very thoroughly and hake. Remove 
one end with a sharp knife, and scoop out 
the inside carefully. Put in a bowl, and to 
4 large potatoes add the yolk of 1 egg, 1 
tablespoon of butter, salt, pepper and a 
little sugar. Mash well together and re¬ 
fill the skins, replacing the tops. Heat 
again in the oven and serve hot. 

QUIRLED POTATOES 

Pare, boil, season and mash potatoes, 
then put through a colander, into the dish 
in which they are to be served, browning 
lightly in the oven. 


RECIPES 73 

DUCHESS POTATOES 
Beat two cups of mashed potatoes'with 
% cup of hot milk and a tablespoon of 
butter. Season with pepper and salt, and 
form into balls. Place these in a greased 
pan, brush with milk and brown in oven. 

BOILED SWEET POTATOES 
BAKED 

Slice cold boiled sweet potatoes, and but¬ 
ter the slices, then add to each a little 
sugar, place in baking dish and dredge 
lightly with flour. Add a little water to 
prevent from drying out, and bake about 
half an hour. 

MUSHROOMS AU GRATIN 
Put canned mushrooms into a deep dish, 
and pour over them a drawn butter sauce 
into which are beaten with an egg-beater 
the yolks of two eggs. Sprinkle with bread¬ 
crumbs and bits of butter and bake a deli¬ 
cate brown. 


74 EAT AND GROW FAT 


The above is a good dish to serve with 
currant float for a dessert, as one requires 
the whites and the other the yolks of two 
eggs. 

BAKED TOMATOES, 1 

Take a few fresh tomatoes and peel by 
first dipping in boiling water, when it will 
be found that the skins come off very eas¬ 
ily. Cut up in small pieces and put in 
baking dish with a few bread crumbs 
stirred in and season with salt, pepper, 
and sugar to taste. A little water may 
be added. Canned tomatoes may be cooked 
in the same way. The dish may be varied 
by adding a green pepper cut into small 
pieces. Bake % hour, or more. 

BAKED TOMATOES, 2 

Take whole tomatoes and leave the skin 
intact or remove it as is desired. Remove 
the interior, and mix with bread crumbs, 


RECIPES 


75 


seasoned with pepper and salt, and re¬ 
place; and bake abont % of an hour. Vary 
by stuffing with left-over meat, minced 
finely. A little water should be placed in 
bottom of baking-pan. 

POTATOES AND ONIONS 

Slice raw potatoes very thin, and place 
in baking dish, alternating with slices of 
onion, using only % the quantity of 
onions that you take of potatoes. Season 
with pepper, salt, and a tablespoon of but¬ 
ter, and add a tablespoon of flour. Cover 
with milk, and bake an hour or less, ac¬ 
cording to the quantity used and the size 
of the dish. 

Plain scalloped potatoes, which are the 
same as above, omitting the onions, are 
very convenient to cook for church sup¬ 
pers, and the like, as they require little 
or no watching, and are easily served. 


76 EAT AND GROW FAT 


BAKED CORN 

Take a can of corn, and place in baking- 
dish, adding a beaten egg, salt, pepper, 
a teaspoon of sugar, and a cup of milk. 
Cover or not with cracker crumbs, as de¬ 
sired. Bake 20 minutes. 

The baking of any dish seems to give it 
a richer flavor than simple stewing. 

By adding more sugar, eggs and milk 
a very sweet pudding is made. 

BAKED MASHED POTATOES 

Take mashed potatoes and whip up till 
creamy with a little milk and a tablespoon 
melted butter to a cup of potatoes, and 
after sprinkling with cracker crumbs, bake 
till brown. 

LENTILS 

Soak a cup of lentils over night in cold 
water. Drain and put in two quarts of 
cold water, with half an onion, % lb. of 


RECIPES 


77 


pork, a pinch of red pepper, and a little 
salt. Cook till soft (about two hours), 
simmering slowly. If not convenient to 
use the salt pork two tablespoons beef fat 
may be used. Serve as a vegetable. 

If the stomach be delicate, the lentils 
should be strained through a sieve to re¬ 
move skins. 

The addition of more water turns it into 
a nutritious soup. 

BAKED BANANAS 

Place in oven for 15 minutes in jack¬ 
ets. May be served either in skins or these 
may be removed in kitchen. Season with 
pepper, butter and salt. 

CUCUMBER AND ONION SALAD 

Pare and slice three cucumbers thin, 
sprinkle with salt and let stand for an 
hour or so. Cut a medium-sized onion in 
small thin pieces, and when ready to serve 


78 EAT AND GROW FAT 

add the cucumbers, after draining off the 
water. Add pepper and then pour over 
them 5 tablespoons sour cream, mixed 
with 3 tablespoons of vinegar. 

CREAM CHEESE OR COTTAGE 
CHEESE SALAD 

Mold the cheese into small balls, and 
serve on crisp lettuce, with French dress¬ 
ing; or take crisp, white stalks of celery, 
with deep grooves in them, place in these 
the cream cheese, smooth out level, put on 
a dash of cayenne pepper, and add French 
dressing. 

GRAPE SALAD 

Chop together English walnuts and 
white grapes, cut in tiny pieces after re¬ 
moving the seeds and skin. Place on let¬ 
tuce leaves and serve with mayonnaise. 

GREEN PEPPER SALAD 

Boil green peppers, cut in strips, and 


RECIPES 


79 


serve with French dressing, using very 
little salt, and adding a very little onion 
juice. Peppers, chopped small, make a 
good addition to cucumber salad. Cut in 
circles, the rings are decorative and tasty, 
with tomatoes or beets. 

SPANISH SALAD 

Peel good-sized, firm tomatoes, one for 
each guest. By dipping for a moment in 
boiling water, then in cold, the skin is 
loosened and the peeling process made 
easy as with peaches. Cut a slice from 
the top and remove seeds. Fill with cu¬ 
cumber, sliced very thinly, and dress with 
salt, pepper, oil and lemon juice. 

“LITTLE MOTHERS’ ” SALAD 
DRESSING 

One teaspoonful each of butter, sugar 
and mustard; pepper to taste, y 2 teaspoon 
salt, Yz cup of vinegar and Yz cup of milk, 


80 


EAT AND GROW FAT 


1 egg beaten light. Let come to a boil, 
and remove from fire. This is improved if 
cream be used instead of milk. 

It is excellent when poured hot over fine¬ 
ly chopped cabbage. 

RUSSIAN SALAD 

Take three colors of vegetables, such 
as beet, carrot, turnip. Cut the carrot and 
turnip in slices over an inch thick, and 
then cut through these with an apple corer 
or small cylinder. Put the desired quan¬ 
tity of each over to boil separately in 
salted hot water in small vessels. When 
tender, drain, and place in cold water. Boil 
beets separately and then cut up. Lay 
the colors in little groups on a salad plat¬ 
ter, and dress with French dressing. 

ASPARAGUS 

Cold asparagus, left from the day be¬ 
fore, may be served as a salad with a 


RECIPES 


81 


simple French dressing, using only the 
tender part of the stalk. Or a mayonnaise 
sauce may he used. Vary by serving the 
tips with left-over peas. 

CHICKEN SALAD 

Boil a chicken tender. Cut up and add 
an equal quantity of celery (although some 
prefer twice as much of the latter). Chop 
four hard-boiled eggs small. Add these 
to 1 tablespoon olive oil or melted butter, 
y 2 cup vinegar, 1 teaspoon salt, 1 teaspoon 
prepared mustard, % teaspoon pepper. A 
cup of cream should be added last of all. 

COLD SLAW WITH COLD DRESSING 

Slice or chop cabbage very fine. Dress 
with a mixture of 1 teaspoon black pepper, 
1 teaspoon mustard, 2 tablespoons or more 
of sugar, y 2 teaspoon salt, y 2 cup vinegar, 
y 2 cup sour cream. 


82 EAT AND GROW FAT 

VENDOME SALAD 

To a quantity of cold potato cubes add 
half the amount of English walnuts, cut in 
small pieces. Serve on lettuce with may¬ 
onnaise dressing. 

FRUIT SALAD 

Take y 2 package gelatine, and dissolve 
in cup of cold water. In one-half hour 
add 1 cup sugar and 3 cups boiling water. 
Stir well and when thoroughly dissolved, 
strain and set in cool place. When nearly 
solid, put into small glasses, in layers with 
Slices of lemon, orange, halves of English 
walnuts, grapes, raisins, pineapples and 
other fruits and nuts. If fruits are very 
acid more sugar is required than if very 
sweet. 

COMPOSITE SALAD 

Cut oranges in thin slices after care¬ 
fully peeling. Place in rows on flat dish. 


RECIPES 


83 


Place nutmeats on the circles and arrange 
watercress around them. Pour over a 
dressing of 4 tablespoons of olive oil to 2 
of lemon juice, a dash of cayenne and salt. 
Serve very cold. 

LETTUCE SALAD 

When lettuce is high in price, take the 
crisp inner leaves and make a bed of them; 
upon these place the large, outside, green 
leaves, choosing those that are in good 
condition and then cutting in thin strips. 
Serve with French dressing. Leaves can 
thus be utilized that would otherwise go 
into the soup pot. 

JOHNNY CAKE 

Put in bowl one cup cornmeal (yellow) 
and a tablespoon of butter. Scald with 
half a cup of boiling water. Then add 3 
tablespoons of sugar, 1 teaspoon salt, 2 
well-beaten eggs, 1 cup white flour (wheat) 


84 


EAT AND GROW FAT 


sifted with 2 teaspoons baking powder. 
Stir this gradually all the time while mix¬ 
ing, and add half a cup of milk. Bake 
about 25 minutes in one baking pan or a 
set of patty-pans, very well buttered or 
greased with Crisco, which does not burn 
so readily as butter. Oven should be hot 
for first ten minutes, then reduced. 

Bimetallic Pudding 

The name of this dessert takes us back 
to the days of the old 16 to 1 controversy, 
hence it might be called silver and gold 
pudding. 

Mix three large tablespoons of corn¬ 
starch with a little cold water. Add a lit¬ 
tle salt, and pour on one pint of boiling 
water. Stir till thick and smooth, add the 
whites of two eggs, well-beaten, and steam 
ten minutes. (This can be done in double¬ 
boiler.) Serve with the following sauce: 


RECIPES 


85 


Yolks of two eggs well beaten. Then 
add 1 cnp of sweet milk, gradually, a cup 
of sugar and butter the size of a small egg. 
Boil till thick and add flavoring, lemon, 
vanilla or almond. 

CHERRY CAKE 

This is a delicious German dessert. 

Soak five milk rolls in water and when 
thoroughly soaked, squeeze out well. Beat 
to a cream % pound of butter, add the 
yolks of 10 eggs, y 2 pound of finely-grated 
sweet almonds, % pound of powdered 
sugar, then put this with the rolls, adding 
some finely-cut citron, a little lemon peel, 
and beat all till very light. Next add the 
stiffly-beaten whites of the eggs. Pour 
one-half of the mixture into a buttered 
form, lay on top two pounds of stoned 
cherries and cover with the remaining 
mixture. Bake in a rather hot oven. 


86 EAT AND GROW FAT 

MACARONI PUDDING 

Boil the macaroni and add four eggs 
which have been beaten with 4 spoons of 
milk, some sweet almonds cut fine, and a 
few bitter almonds pounded well. Add 
raisins, a little grated orange peel, butter, 
sugar and cinnamon, well mixed. 

BANANAS WITH LEMON JUICE 

Bananas to be wholesome should be very 
ripe. Serve in their jackets, for dessert, 
with a quarter lemon on plate. Each 
guest peels off half of the skin, makes a 
few cuts in the banana with fruit knife, and 
squeezes in some juice, adding a little su¬ 
gar. Eat with a fork. 

RICE AND CINNAMON 

To 1 cup rice put 2 y 2 cups cold water 
and a teaspoon salt. As soon as it boils 
set back and cook slowly y 2 hour in double 
boiler. Add a cup of milk, stir well and 


RECIPES 


87 


cook an hour longer without stirring. 
Serve with ground cinnamon mixed with 
powdered sugar to taste. Some like to 
put butter on the rice also. Raisins may 
he cooked with the rice. It should be well 
washed before cooking. 

QUEEN OF PUDDINGS 
Make a bread pudding of bread crumbs, 
a pint to a cup of sugar, 1 quart of milk, 
yolks of 4 eggs, well beaten, 2 teaspoons 
butter, grated rind of one lemon. Stir to¬ 
gether and bake 20 minutes. When some¬ 
what cool, beat the whites of the eggs to¬ 
gether, beating in a cup of sugar and the 
juice of the lemon. Spread a layer of 
jelly over the pudding and over this 
spread the meringue, and brown lightly in 
the oven. If milk is not at hand water 
may be used. 

PRUNES 

Wash prunes thoroughly and let soak 24 


88 


EAT AND GROW FAT 


hours or more, in cold water. Then let sim¬ 
mer slowly an hour or more, adding sugar 
to taste, and slices of lemon, a half hour 
before removing from fire. 

STEWED FIGS 

Put dried figs to boil in cold water, for 
about fifteen minutes, add sugar to taste 
and let boil about five minutes longer. May 
be served for either breakfast or luncheon, 
or supper. A little lemon juice or ginger 
root cooked with it is an improvement. 

COFFEE TAPIOCA 
When you have a cup or so of coffee, left 
from breakfast, as sometimes happens, use 
it to eke out milk in making a baked tapi¬ 
oca pudding. Put three tablespoons 4 ‘ min¬ 
ute’ ’ tapioca in a small baking-dish, add 
the coffee, a little salt, and two cups of 
milk, and half a cup of sugar. Stir well, 
put in oven, and bake for 15 or 20 minutes, 


RECIPES 


or half an hour, if the pudding is a large 
one and double proportions are used. By 
using more coffee, less milk is required. 
The yolks of beaten eggs may be added, 
the whites being reserved for a meringue 
after the pudding is baked. Make the 
meringue by beating the whites thorough¬ 
ly, adding sugar to sweeten and stiffen, 
and place on top after the pudding is 
slightly cooled. Then put in oven a mo¬ 
ment or so for the meringue to brown. 

BROWN BETTY 

Put in a baking-dish, alternate layers of 
bread crumbs and chopped apples, sugar, 
butter and a little grated nutmeg. Add a 
little water and bake, serving with cream. 

CURRANT FLOAT 
Wet 2 heaping tablespoons cornstarch 
with a little cold water, add a cup of 
sugar and 2 cups boiling water. When 


90 


EAT AND GROW FAT 


cooked through remove from fire, and add 
the juice of a pint of ripe currants, pressed 
through a sieve. Turn into a glass dish, 
and pour over the whole the whites of 2 
eggs beaten stiff, to which two tablespoons 
of sugar have been added. Serve cold. 

RHUBARB MOLD 

Wash and cut rhubarb without peeling, 
into half inch pieces. Stew without water, 
by covering closely, after adding 2 /z its hulk 
in sugar. To a pint stir in an even table¬ 
spoon of cornstarch, wet with a little wa¬ 
ter. Cook two or three moments and pour 
into a mold. Serve cold with whipped 
cream. 

SHORTCAKE 

To a pint of flour (2 cups) take iy 2 
heaping spoonfuls of baking powder. Sift 
thoroughly together, and rub in one small 
tablespoon of butter (% ounce). Wet with 


RECIPES 


91 


a cup of sweet milk, using a spoon. The 
mixture should be somewhat softer than 
common pie-crust. Do not roll out but 
spread mixture on pie-tins, by patting with 
the hand. It should be about an inch thick. 
Bake slowly at first, then increase the heat. 
They should be done in 25 minutes. Split 
the cake, spread with butter each half, 
and cover them with the fruit which should 
have been already sweetened, long enough 
before to be juicy. One half may be served 
on top of the other, but it is more easy to 
do so, if they are each put on a plate by 
themselves. The splitting being somewhat 
difficult, the dough may, if preferred, be 
only half an inch high when put into shal¬ 
low pans, two in number, like ordinary 
layer cake. They should be buttered and 
sugared, however, just as when split. Serve 
with cream or top milk. As peaches dis¬ 
color quickly, the top layer should be cov¬ 
ered with whipped cream when served. 


92 


EAT AND GROW FAT 
FLAXSEED LEMONADE 
So many people seem to be unaware of 
the efficacy of this simple preventative and 
remedy for colds that we give it here as 
a simple, valuable,, wholesome, pleasing 
health drink, that should be known to all 
homemakers. 

Put several tablespoons of whole flax¬ 
seed (unground) in a small saucepan, with 
y 2 pint of water. Bring to a boil, slowly, 
which thickens it according to the length 
of time and the amount of flaxseed. Mean¬ 
while, squeeze a lemon and mix the juice 
with sugar, in quantities the same as when 
making lemonade. Strain the flaxseed 
through a small wire strainer (tea-strain¬ 
er will do), add to the lemon-juice and 
serve a glassful hot, after the patient is in 
bed. If taken in time, this will often head 
off a cold. Proportions may be varied to 
suit the individual taste. If time does not 
press, several tablespoons of flaxseed may 


RECIPES 


93 


be put to soak in a quart of water for sev¬ 
eral hours, and strained through cheese¬ 
cloth. This avoids cooking. But to he ef¬ 
ficacious it should be served hot, and the 
patient kept covered up after taking. 

YORKSHIRE PUDDING 

The recipe for this is the same as for 
popovers, 2 cups milk, 3 eggs, 2 cups 
flour, salt. Sift flour, beat eggs very 
light, and pour the milk slowly into the 
eggs. In cold weather let the milk be 
slightly warmed, but not enough to cook 
the eggs. Pour this very slowly into the 
flour, stirring well all the time to keep 
from lumping. In making popovers the 
mixture is put into patty pans, but for 
Yorkshire pudding, the beef should be 
placed on a rack so that the juices will 
fall below; about % hour before the 
beef is done, pour the mixture into the 
dripping-pan, and let it bake with the 


94 EAT AND GROW FAT 

meat. Serve on platter, cut into small 
pieces. 

CROUTONS 

Cut dried slices of bread in small cubes, 
and fry in butter or bacon drippings or 
fat. Drain, and serve with pea soup. 

MIXED CEREALS 

If the Wheatena box is almost empty, 
mix a little Cream of Wheat and Wheat¬ 
ena together, and make a new dish for 
breakfast. 

PARIS EGGS. 

Boil hard six eggs, and when cool re¬ 
move shells carefully, cut in halves, take 
out the yolks, and put them in a bowl, 
with a few drops of onion juice, pinch of 
red pepper, saltspobn of salt, and % cup 
of cream. Mix thoroughly into a smooth 
paste, then return to the whites, and stand 


RECIPES 95 

them in bottom of a small pudding dish. 
Pour over them the following sauce: 

Three tablespoons cornstarch, rubbed 
smooth with water; 1 tablespoon butter, 
saltspoon salt, pinch of red pepper, and 
juice of one onion. Put this with one pint 
of boiling cream (less the amount used for 
yolks) and stir until thick and smooth. 
American taste may prefer less of the 
onion juice. 

If desired, each half egg may be placed 
in an individual ramakin, well buttered. 
Top milk may be used instead of cream 
altho the dish is less delicious. 

WELSH RAREBIT 

One pound of cheese, grated or sliced 
in small thin pieces. Take 2 eggs, well 
beaten, scant % teaspoon mustard, % tea¬ 
spoon salt, % cup of milk. Pour this over 
the cheese, and put all in double boiler. 
Cook till all is smooth and liquid enough 


96 


EAT AND GROW FAT 


to be dipped with spoon and placed on 
toast. Put some of mixture under and 
some over toast on hot plates. Will not 
curdle or get stringy. Serves six people. 

BAKED DRESSING 
Break up dry bread crumbs, soften in 
cold water, squeeze out the water, add 
salt, pepper, a little thyme, to taste, and 
a little melted butter. Put in small bak¬ 
ing-dish and cook about fifteen minutes. 
This is very good served as an extra dish 
with cold fowl, broiled ham, steak and the 
like. Onion finely cut may be used in place 
of thyme to make a little variety. 

PUMPERNICKEL PUDDING 
This is made of pumpernickel, the fa¬ 
mous sour black bread of Germany. The 
bread must be hard enough to grate. When 
grated finely, pour over it whipped cream, 
sweetened to taste. The result is a deli¬ 
cious dessert. 


RECIPES 

KISSES AND CREAM 


97 


A delicate, delicious dessert is made by 
serving kisses (made or bought), with 
sweetened, whipped cream poured over 
them. 

To make the Kisses: 

Take the whites of 4 eggs, and beat very 
stiff, then adding a scant cup of granu¬ 
lated sugar. Beat just enough to mix well. 
Have ready a board covered with white 
paper, buttered. Dip them with a tea¬ 
spoon, and place on the board, making 
as near as possible the same size. When 
the board is full, put into an oven just 
barely warm, and cook for an hour, so 
that they are crisp on the outside and 
creamy within. Remove with a knife and 
stick two together, placing aside till cool. 
Cinnamon may be dusted over the top, or 
'other flavoring may be put in when 
whipping. 


98 EAT AND GROW FAT 

AMBROSIA 

Peel and slice oranges and arrange in 
alternate layers with grated cocoannt. 
Sprinkle each layer with sugar and if de¬ 
sired, sliced pineapple may be added. 
Serve with cream, whipped or unwhipped. 

BATTER PUDDING. 

Take butter the size of an egg, 1 egg, 
1 cup flour, 1 heaping teaspoon baking- 
powder, pinch of salt and y 2 C11 P of milk 
(scant). This is the foundation for sev^ 
eral kinds of puddings. If baked in patty¬ 
pans, they can be split, and served with 
fruit juices, or filled with jelly or pre¬ 
serves, and served with cream or with 
hard or soft sauces. 

LEFT-OVER PUDDING 

A dessert for home luncheon can be 
made by mixing together the egg remain¬ 
ing from breakfast omelet, a little left-over 


RECIPES 


99 


cereal (cream of wheat or wheatena), and 
adding milk, sngar, tapioca and left over 
coffee. 

GOOSEBERRY FOOL 

Make an orange gelatine pndding ac¬ 
cording to directions on box, but before 
it hardens pour it over malaga grapes, 
from which the seeds have been removed. 
Serve with cream and sugar. 

ENGLISH PLUM PUDDING 

1 cup raisins, stoned and floured 
1 cup currants, dried 
*4 lb. citron 
y 2 cup suet 
1 teaspoon nutmeg 
1 teaspoon cinnamon 
1 teaspoon cloves 
1 teaspoon salt 
y 2 cup sugar 
3 eggs 


100 EAT AND GROW FAT 


y 2 cup molasses 
1 cup milk 
1 cup flour 

1 lb. loaf bread for crumbs 
3 teaspoons baking powder 
% wineglass brandy or vinegar 
Mix suet, well chopped, with bread 
crumbs, sifted or grated, sugar and mo¬ 
lasses. Add fruit which has been mixed 
with spices, and then flour sifted with 
baking-powder. Beat eggs, stir in milk 
and add last. Crumbs are for stiffness. 
Test by inserting knife. If it stands up¬ 
right the pudding is sufficiently stiff. Steam 
3 or 4 hours. Fruit juices may be used in¬ 
stead of brandy. When ready to serve, 
pour brandy over pudding, set afire, and 
carry in aflame. Serve a bit of flame to 
each guest. 

SAUCE 

Cream together y 2 cup butter with a 


RECIPES 


101 


cup of sugar, and the yolk of a well-beaten 
egg. Stir over hot water till liquid. When 
ready to serve add the well-beaten white 
of egg on top of the sauce. Add last a 
little nutmeg. After removing from stove 
add a glass of wine, or if preferred, fruit 
juices may be added instead of wine. 
Serve hot. 

CARROT PUDDING 

y 2 cup grated carrot 

y 2 cup grated potato 

y 2 cup chopped suet 

y 2 cup raisins 

y 2 cup sugar 

y 2 cup flour (heaping) 

y 2 teaspoon soda (dissolved) 

6 English walnuts (chopped) 

Salt. Steam two hours. 

SAUCE 

1 cup sugar, creamed with a little butter. 


102 EAT AND GROW FAT 


Add a well-beaten egg, and beat all to¬ 
gether with a spoonful of water. A pinch 
of salt and flavoring to suit may be added. 

APPLE SAUCE CAKE 

Cream together 1 cup sugar, y 2 cup 
shortening, y 2 teaspoon ground cloves, 1 
teaspoon cinnamon, 1 cup raisins. Dissolve 
1 teaspoon soda in a little warm water, 
then stir in a cup of apple-sauce made of 
sour apples. Beat all together, add 1% 
cups flour, a little salt and bake one hour. 

CREAM TAFFY 

1 lb. granulated sugar, 1 cup water, 1 
tablespoon vinegar, butter size of an egg, 
1 teaspoon vanilla. 

Mix all the ingredients except the va¬ 
nilla, and stir over the fire until the sugar 
is dissolved. Then boil without stirring 
until it hardens when dropped in cold wa¬ 
ter. It must not be brittle. When nearly 


RECIPES 


103 


done stir in the vanilla carefully. Too 
much stirring will make it sugar. 

When done, turn out on a greased plate, 
leaving till nearly cold. Then begin to 
pull, continuing until perfectly white. Cut 
into sticks and place in covered tureen for 
two hours. 

BOSTON BROWN BREAD 

3 cups Graham flour, iy 2 cups com 
meal, 1 cup molasses, 3 cups cold water, 1 
teaspoon salt, 1 teaspoon ginger, 1% tea¬ 
spoons baking soda. 

Boil or steam 3 hours, then bake in a 
slow oven % hour. Water must be kept 
boiling continually; replenish as it boils 
low. 

A pound baking-powder can is excellent 
for cooking this bread. If the can is not 
filled, less time is required for the cooking. 


104 EAT AND GROW FAT 

ENTIRE WHEAT AND CORNMEAL 
BREAD 

2 cups entire wheat, 1 cup cornmeal, 1 
cup sweet milk, 1 cup sour milk, 2/3 cup 
molasses, 1 teaspoon soda, % teaspoon 
salt. Boil or steam as above. 

CORN BREAD OR GEMS 

iy 2 cups yellow corn meal, 1 y 2 cups 
flour, 2 tablespoons butter, 2 eggs, y 2 tea¬ 
spoon salt, 1 cup cold milk, 1 cup boiling 
milk, 2 tablespoons sugar, 2 teaspoons 
baking-powder. Put the cornmeal in a 
bowl with the butter in the center, and 
pour over it the boiling milk. Stir, then 
add the cold milk, the eggs well-beaten, 
salt and flour, sifted with the baking- 
powder. 

Put into greased gem or patty pans, and 
bake a half hour in a hot oven. 


RECIPES 105 

BAKING POWDER BISCUIT 


1 quart of flour, 1 even teaspoon salt, 
butter size of an egg (less of crisco), 1 
large cup milk or water, 2 heaping tea¬ 
spoons baking-powder. 

Mash the salt and baking-powder fine, 
and mix with the flour. Sift all together 
twice. 

Rub in the shortening with the hands 
till perfectly fine, or cut it in with two 
knives, working rapidly. Add the milk and 
mix and roll out as quickly as possible. 
Cut in circles and bake in quick oven. 

A quick oven is one in which a teaspoon 
of flour browns while you count 12. A 
moderate oven is one in which it browns 
in 30 counts. 

These are excellent served with honey. 

They appeal to the taste more if made 
small and dainty. 

If inconvenient to roll, they can be 


106 EAT AND GROW FAT 


molded quickly with the well-floured hands 
and baked. 

GINGER BREAD 

y 2 cup molasses, % cup sugar, 1 large 
tablespoon butter, y 2 cup milk (sour pre¬ 
ferred), 1 well-beaten egg, 1% cups flour, 
*4 teaspoon salt, 1 teaspoon each cinna¬ 
mon and ginger, a little nutmeg, 1 tea¬ 
spoon soda dissolved in milk or boiling 
water. 

Stir the sugar and butter together, add 
the egg, and beat; then the molasses, milk 
and soda. Then the flour, spice and salt. 
Beat. 

Have the oven hot before putting it in 
and cook about 20 minutes. 


RECIPES 


Soups. 

Cracker Soup . 61 

Medley .. 61 

Barley. 62 

Veal and Sago. 62 

Cauliflower. 63 

Canned Corn Soup. 63 

Fish. 

Baked Canned Salmon. 64 

Shad Roe Croquettes. 65 

Sardine Canape. 65 

Meats 

Sweetbreads and Oysters. 66 

Bubble and Squeak. 66 

Curried Cold Chicken or Duck. 67 

Mock Hare. 67 

Yorkshire Puddings and Sausages. 68 

Sausages and Rice . 68 

Cold Meat and Rice. 69 

Philadelphia Scrapple. 69 

Pork and Parsnip Stew. 70 

Ham Patties. 70 

Pork and String Beans. 70 

Macaroni and Mutton. 71 

Vegetables. 

Parisian Potatoes . 71 

Farcied Potatoes. 72 

Quirled Potatoes. 72 

Duchess Potatoes . 73 

Boiled Sweet Potatoes Baked. 73 

Potatoes and Onions. 75 

Baked Mashed Potatoes. 76 

Mushrooms au Gratin. 73 

Baked Tomatoes, 1. 74 

Baked Tomatoes, 2 . 74 

Baked Corn . 76 

Lentils . 76 

Baked Bananas. 77 

Salads. 

Cucumber and Onion. 77 

Cream or Cottage Cheese. 78 

Grape . 78 

Green Pepper. 78 

Spanish. 79 

Russian . 80 










































Asparagus . 80 

Chicken . 81 

Vendome . 82 

Fruit. 82 

Composite. 82 

Lettuce. 83 

Little Mothers’ Salad Dressing. 79 

Cold Slaw with cold dressing. 81 

Desserts. 

Bimetallic Pudding. 84 

Cherry Cake. 85 

Macaroni Pudding. 86 

Bananas with Lemon Juice. 86 

Rice and Cinnamon. 86 

Queen of Puddings. ....... . 87 

Prunes . 87 

Stewed Figs. 88 

Coffee Tapioca. 88 

Brown Betty . 89 

Currant Float . 89 

Rhubarb Mold. 90 

Shortcake. 90 

Pumpernickel Pudding. 96 

Kisses and Cream. 97 

Ambrosia . 98 

Batter Pudding. 98 

Left-over Pudding . 98 

Gooseberry Fool . 99 

English Plum Pudding. 99 

Carrot Pudding.101 

Apple Sauce Cake.102 

Bread. 

Johnny Cake. 83 

Boston Brown Bread.103 

Entire Wheat and Cornmeal.104 

Corn Bread or Gems.104 

Baking Powder Biscuit.105 

Gingerbread.106 

Miscellaneous. 

Flaxseed Lemonade. 92 

Yorkshire Pudding . 93 

Croutons . 94 

Mixed Cereals. 94 

Paris Eggs. 94 

Welsh Rarebit. 95 

Baked Dressing. 96 

Cream Taffy .102 














































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The Sherwood Co., New York City. 




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